Chantenay dippers with roasted beetroot dip

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Wrap each beetroot in foil and place in a baking dish. Roast for 45-60 minutes, until you can easily insert a knife into the beetroot. Leave to cool, unwrap and peel off the skins.2. In a dry frying pan, roast the cumin and coriander seeds over low heat until you can just smell their fragrance (take care not to burn them). Crush the seeds in a pestle and mortar or using a rolling pin in a small bowl. 3. Place all the ingredients in a food processor and pulse until smooth, then season well. Taste and add more lemon if required.4. Serve with pitta bread and sliced or whole carrots.